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	<title>Tuna Toast &#187; Shortbread</title>
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		<link>http://tunatoast.com/2008/02/25/austrian-raspberry-shortbread-i-have/</link>
		<comments>http://tunatoast.com/2008/02/25/austrian-raspberry-shortbread-i-have/#comments</comments>
		<pubDate>Mon, 25 Feb 2008 19:16:00 +0000</pubDate>
		<dc:creator><![CDATA[Anne]]></dc:creator>
				<category><![CDATA[bar cookies]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[raspberry desserts]]></category>
		<category><![CDATA[Shortbread]]></category>
		<category><![CDATA[sweets]]></category>

		<guid isPermaLink="false">http://tunatoast.com/?p=225</guid>
		<description><![CDATA[TweetAustrian Raspberry Shortbread I have a confession to make- I hate making shortbread, shortcrust pastry, pâte sucrée….anything with a high butter content that requires rolling out. The key is to chill the dough very well so that the butter will &#8230; <a href="http://tunatoast.com/2008/02/25/austrian-raspberry-shortbread-i-have/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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